This tart crust has just the right amount of sweet flavor, and is wonderful base for a multitude of ice cream pies. Prepare the dough in advance and freeze it for up to 2 months so that you always have one at the ready when the urge for ice cream pie hits!
INGREDIENTS | YIELD: 1 (9) TART SHELL
1½ cups all-purpose flour
½ cup confectioner’s sugar
Pinch salt
¼ teaspoon ground ginger
1 teaspoon lemon zest
9 tablespoons frozen butter, chopped (1⅛ sticks)
1 large egg
Puffing Crusts
Often, a pie crust will puff up during its initial bake. If you find thishas happened when you remove the foil, don’t worry! Simply take the backside of a spoon and lightly press the bubbles down. Voilà!
DIRECTIONS
1. Place the flour, sugar, salt, ginger, and lemon zest in a food processor and pulse to combine. Scatter the pieces of butter over the mixture, and pulse to combine until dough is granular and clumpy, with some small bits and some about the size of peas.
2. Use a fork to break up the egg, then slowly pour into the dough, pulsing after each addition. Continue to pulse until the dough forms large clumps and holds together.
3. Remove dough from food processor and press into a buttered tart pan with a removable bottom. Wrap tightly in plastic and freeze for up to 2 months, or refrigerate for 2 hours or more.
4. To bake the crust, preheat the oven to 375°F. Butter a piece of foil, and press over the dough, butter side down. Bake for 22–25 minutes, remove the foil, and continue to bake for 10 more minutes, or until golden brown.
5. Remove from oven and allow to cool before using.
